Eggs can be the most delicious and versatile food to cook. When you learn and follow a few simple lessons, the mystery of cooking the perfect egg unravels.

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"The egg can be your best friend if you give it just the right break." –Julia Child

We're obsessed with eggs, and learning to cook them just right is essential. It's a matter of a few seconds that can either make them or break them. Although we think ourselves expert egg makers, we've ended up with a stuck to-the-pan mess more than once.

Eggs are adaptable and nutritious, perfect for breakfast, lunch and dinner. Learning the basics of cooking eggs is a great skill to acquire–and only takes a little bit of practice.

Poached eggs. Bring pot with 4 inches water and 2 tablespoons white vinegar to boil over high heat; reduce heat to a simmer. Crack eggs one at a time, into small bowl and with bowl edge touching the water, slide gently into simmering water. Allow egg to set for 20 seconds, then swirl water around egg gently to ensure it does not stick to the pan and to coax the whites around the yolks. Cover pot for 3 minutes. Remove eggs from water with a slotted spoon and drain briefly on paper towel.

Poached eggs.

Scrambled eggs.Heat a tablespoon butter in nonstick pan over medium-low heat. Pour whisked eggs into pan and allow to set for 45 seconds or until eggs start to set around the outside of the pan. Using rubber spatula, stir eggs lightly, then allow them to set for 15 more seconds. Continue, allowing the eggs to set a bit and then lightly stirring, until mostly set. Eggs should not be dry.

Scrambled eggs.

Basted eggs. Heat butter in nonstick skillet over medium-high heat. Crack eggs into small bowl first then into pan and fry for 1 minute to set whites. Pour a few tablespoons of water in pan, then cover quickly with lid. Cook for 30-45 more seconds for medium-soft yolks.

Basted eggs.

Boiled eggs. For perfect soft-boiled eggs, half-fill medium pot and bring to rolling boil over high heat. Gently lower eggs into water. Cook for 5-6 minutes for soft yolks and cooked whites, then run under cold water briefly to stop the cooking.